Poetry on the Plate

My salad days,  When I was green in judgement ...
Anthony and Cleopatra, 1.5

April is National Poetry Month and what better way to celebrate the poetry of words than with the poetry of food. This week's cookbook is Shakespeare's Kitchen: Renaissance Recipes For the Contemporary Cook by Francine Segan.



Endive Topped with Periwinkles
Serves 6

3/4 cup extra-virgin olive oil
1/4 cup honey vinegar (or any sweet vinegar)
3 tablespoons honey
Salt and freshly milled black peper
3 heads of endive
1/2 cup periwinkles or other edible flowers

1. Whisk together the olive oil, vinegar, and honey in a small bowl and season to tast with salt and pepper.
2. Cut the endive into thin slices, removing the tough inner core, and toss with the vinaigrette.
3. Place some of the endive in the center of each place and top with the flowers.

Pass the Sandwich

Today's selection comes from American Sandwich: Great Eats From all 50 States by Becky Mercuri.

Grilled Brats, Sheboygan-Style


Ingredients:
4 fresh bratwurst sausages
1 12-ounce can or bottle of beer
Softened butter
4 bratwurst rolls, crusty rolls, or hot dog rolls
German or Dijon-style mustard
Chopped fresh onion
Pickles
Sauerkraut (optional)

Pierce each bratwurst four times with a fork and place in a pan large enough to hold them in one layer.  Add beer, bring to boil over medium heat, and let simmer for 15 to 20 minutes.

Heat grill. Drain bratwurst and place on grill over medium-high heat.  Grill bratwurst for about 10 minutes, or until well browned.

Lightly butter the rolls.  Just before the brats are done, place rolls under a preheated broiler, or facedown on the fill, until they are golden brown.  Place brats in rolls and serve with mustard, onion, and pickles or sauerkraut, if desired.

Celebrate Fat Tuesday with this Bite from the Big Easy

This traditional Mardi Gras dessert is a Fat Tuesday favorite!  Today's recipe is from Louisiana from the American Regional Cooking Library (Culture, Tradition, and History)


King Cake

Ingredients:
Bread
1/2 cup warm water
2 tablespoons yeast
1/2 cup plus 2 teaspoons sugar
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest
1/2 cup warm milk
5 egg yolks
1/2 cup softened butter
2 teaspoons cinnamon
small plastic baby (available at hobby stores)

Icing:
3 cups confectioner's sugar
1/4 cup lemon juice
3 to 6 tablespoons water
food coloring or colored sprinkles

Directions:  Preheat oven to 375 degrees Fahrenheit.  Sprinkle the yeast and 2 teaspoons of sugar over warm water in a small bowl.  Allow it to sit for 3 to 5 minutes and then mix thoroughly.  Set the bowl in a warm place for about 10 minutes until the yeast bubbles.

In a large mixing bowl, mix together 3 1/2 cups flour, the remaining sugar, nutmeg, lemon zest, and salt.  Gradually, add yeast mixture, milk, egg yolks, and softened butter.  Add more flour as needed to make a soft ball. Knead the dough for about 10 minutes until it is shiny and stretchy.  Place dough in a buttered bowl and cover, then set in a warm place for about 90 minutes until the dough doubles in size.

When dough has risen, punch down and sprinkle with the cinnamon.  Form the dough into a cylinder shape and twist it into a circle.  Pinch the ends together to complete the circle.  Cover again and allow to rise for about 45 more minutes, until doubled in size.  Bake for 25 to 35 minutes, until it is a golden brown.  When the cake is completely cool, poke the plastic baby into it.  The hole will be hidden one you frost the top of the cake with the icing.  Mix together the confectioner's sugar, lemon juice, and enough water to make smooth, spreadable icing.

New Year, Healthier You

This week's cookbook is The New Mayo Clinic Cookbook: Eating Well For Better Health, recipes by Cheryl Forberg, R.D., and Maureen Callahan, R.D.

Warm Coleslaw with Honey Dressing

(Serves 6)

Cabbage is one of the healthful cruciferous vegetables. For this slaw, sliced vegetables are quickly stir-fried, then tossed in a hot dressing.

6 teaspoons olive oil
1 yellow onion, finely chopped
1 teaspoon dry mustard
1 large carrot, peeled and cut into julienne
1/2 head napa cabbage, cored and thinly sliced crosswise (about 5 cups)
3 tablespoons cider vinegar
1 tablespoon dark honey
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon caraway seed
1 tablespoon chopped fresh flat-leaf (Italian) parsley

1. In a large nonstick saute pan, heat 2 teaspoons of olive oil over medium-high heat until hot but not smoking. Add the onion and mustard and saute until the onion is soft and lightly golden, about 6 minutes. Transfer to a large bowl.

2. Reduce the heat to medium and add 2 more teaspoons of the olive oil to the pan. Add the carrot and toss and stir constantly until the carrot is tender-crisp, about 3 minutes. Transfer to the bowl with the onion.

3. Add the remaining 2 teaspoons oil to the pan over medium heat. Add the cabbage and toss and stir constantly until the cabbage just begins to wilt, about 3 minutes. Quickly transfer the cabbage to the bowl with the other vegetables.

4. Quickly add the vinegar and honey to the pan over medium heat, stirring until combined and bubbly and the honey is dissolved. Pour over the slaw. Add the salt and pepper and toss well. Garnish with the caraway seed and parsley and serve warm.

Per serving: 91 calories, 2g protein, 12g carbohydrate, 5g total fat-<1g saturated fat, 3g monounsaturated fat, 0mg cholesterol, 221mg sodium, 3g fiber